Old-fashioned slow cooker veal stew
4
Points®
Total time: 7 hr 25 min • Prep: 25 min • Cook: 7 hr • Serves: 4 • Difficulty: Easy
This Italian-inspired specialty might be slightly heavy on the prep work but the "light," delicious dish that results is worth it.
Ingredients
All-purpose flour
2 tbsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Uncooked veal shoulder
1 pound(s), roast, cubed
Baby carrots
20 medium
Onion
1 large, finely chopped
Garlic
2 clove(s), large, minced
Ground sage
⅛ tsp(s), or more to taste, or 1 tsp fresh chopped sage
Dried oregano
¼ tsp(s), crushed
Canned beef broth
½ cup(s)
Canned diced tomatoes
14½ oz
Instructions
1
Coat a 12-inch nonstick skillet with cooking spray.
2
Combine flour, salt and pepper on a plate; dust veal with flour mixture. Brown veal in skillet, about 3 to 5 minutes per side.
3
Place carrots in a 4- to 5-quart slow cooker. Place veal over carrots.
4
Coat skillet with additional cooking spray. Add onion and garlic and sauté over medium heat for 5 minutes; add to slow cooker. Add sage and oregano to slow cooker.
5
Pour beef broth into skillet and scrape up any browned bits; add broth to slow cooker. Add undrained tomatoes to slow cooker. Cover and cook on low heat for 7 to 8 hours. Yields about 1 1/2 cups per serving.
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